Oreo Red Velvet Cookies
| PREP TIME: 20 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
Fun and delicious any time bake.
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 1 1/2 Tbsp Buttermilk
- 1 Tbsp Red Food Coloring
- 2 Tsp Vanilla
- 2 1/3 Cups of All Purpose Flour (spoon and leveled)
- 1/2 Cup Cocoa Powder(Spoon and leveled)
- 1 Tbsp Dark Cocoa Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 3/4 Cup White Chocolate Chips
- 1/2 Cup Chopped Oreos
- More oreos to top the cookies.
Cookies
Read Tips before making there is some helpful information.Make sure your butter and eggs are room temperature and this dough will come together beautifully!
- In a large bowl beat butter for about 3-4 minutes until smooth and fluffy. Add sugars and beat for 2-3 minutes until incorporated well.
- Next, add eggs, buttermilk, red food coloring and vanilla and beat until incorporated well.
- In a separate bowl sift your flour, salt, cocoa powders and baking soda.
- Add the dry ingredients to your creamed mixture in two portions on low speed. Once everything is combined scrape the sides and bottom of your bowl. Do not over mix.
- Add chopped oreos and chocolate chips and mix until combined. Do not over mix.
- Place the dough on parchment paper and cover in plastic wrap and refrigerate for 3-4 hrs.
- Drop the dough by 1/4 cup balls or use an ice cream scoop with the palm of your hand flatten the top of the cookie just a bit about 1/3 of the way. Add more oreos and bake 6 at a time on a large cookie sheet.
- Bake at 350F degrees for 10 mins.
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- Add more oreos and white chocolate chips to the top to your liking.
- Allow cookies to cool completely.
- Be patient they have a lot of steps but are so worth it.
- I do not add white chocolate chips to the top of the cookies before baking because the white chocolate that bakes on top looks burnt when cookies bake. Instead I add it once the cookies are out of the oven and still warm that way they are perfectly gooey once they've sat on the cookies for a bit and do not have the burnt look.
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
